Trader Tom's Raspberry Pancakes with Raspberry Couli
Serve these up for a weekend brunch, or for dessert.
1 cup self raising flour
1 tablespoon sugar
1 egg, lightly beaten
1 tablespoon butter, melted
1 cup milk (or½ milk and ½ yoghurt) 1 cup Trader Tom's raspberries
Icing Sugar For the Raspberry Couli 1 cup Trader Tom's raspberries
1 tablespoon icing sugar
Place the flour and sugar in a bowl and stir well.
In a separate bowl whisk together the egg, melted butter and milk.
Add to the flour mixture, and stir to just combine.
Fold in the raspberries.
Heat a frying pan to a moderate heat. Brush with melted butter or oil. Pour ¼ cup of the pancake batter into the frying pan. Cook until bubbles appear on the top - about 2-3 minutes. Turn and cook for another minute. Keep warm in the oven until all the pancakes are cooked.
Serve dusted with icing sugar and Raspberry Couli.
For the Raspberry Couli: Warm the raspberries with the icing sugar for 2-3 minutes until the raspberries have softened and the juices run. Stir well to extract as much juice as possible. Strain through a sieve, pressing the puree to get as much through as possible. Pour the Couli into a jug to serve.
Orchard Gold Frozen Berries
18 South frozen berries
Trader Tom’s Organic frozen berries
Fruit for Manufacturers
Frozen Fruit Exports
Frozen Fruit Imports
Processing & Manufacturing
We can deliver throughout New Zealand with our contracted providers.